Export Packing & Shipping Export Packing Fiber flats or trays hold 30 eggs. Filled flats are packed into cases that hold 360 eggs. The W-5-C used to be the premier export case; however, now the U.S. industry is moving toward 200-lb. test cases for small eggs, and 275-lb. test cases for medium and larger eggs. These cases are fitted with liners and conform to U.S. specifications for egg export shipments. The case top and bottom is sealed with reinforced gum tape. Shipment Eggs are shipped either by refrigerated trucks or aboard ocean vessels, in refrigerated ocean containers. The number of cases that can be shipped in a container or trailer truck is limited due to road weight restrictions in the United States. The carrying temperature in an ocean container is normally set at 3.36°C (38°F).

Recipes Skillet Mixed Berries Pudding Hazelnut Praline Paradise Bacon, Spinach and Sweet Onion Quiche Salted Caramel Banana Pudding Earl Grey Tea Chocolate Pudding Vanilla Sponge Cake Keto Egg White Bite Cheese & Onion Quiche Bite

Cheese & Onion Quiche Bite INGREDIENTS: Rich Crust 5% waste 2900gm U.S. Dried Egg Yolk Short Filling 5% waste　 90gmButter　 800gmOnion Brown (fine chopped) 　　 562ml Whole Milk　 562ml Cream (Culinary)　 225gm U.S. Dried Whole Eggs　 675gm Water　 350gm Emmenthal Cheese 7gm Nutmeg (ground) 2.5gm Salt 1.5gm Pepper Black (fresh ground) Amount of Bites Ets. 157 bites PREPARATION: Filling 1. Heat butter in a skillet add onion, sauté over moderate heat for 2 minute. (Don't brown the onions) 2. Remove heat and place in a strainer allowing excess fat to drain off. 3. Whisk milk, Water, U.S. DRIED WHOLE EGGS and a Teaspon of Sugar to avoid Clumping. 4. Stir in the cooled onions, Emmenthal cheese, Nutmeg and season with salt and pepper to your taste. 5. Pour mixture into bites shells. 6. Put bites into oven and bake at 165°c oven for 10 minutes. Reduce temperature to 150°c; bake 10 minutes. Remove and Let cool before serving.

Skillet Mixed Berries Pudding Recipe for 4 portions Step i. Mixed Berries Pudding ii. Lemon Meringue Mixed Berries Pudding Ingredients: 80g U.S. Liquid Egg Yolk 15g Butter to grease 250g Fresh Blueberries 90g Raspberries 1tsp. Lemon Zest 85g Cake Flour 55g Bread Flour 100g Caster Sugar 1tsp. Baking Powder 100g Milk 45g Melted butter 120g Caster Sugar 10g Corn Starch 240g Hot Water Method: Toss berries with lemon zest. Pour into prepared pan. Mix together flour, sugar and baking powder. Whisk in milk, egg yolk and melted butter. Pour all mixture over the berries. Mix remaining sugar with corn starch and salt and sprinkle this over the batter. Pour the hot water on the skillet and bake for 30 minutes. Lemon Meringue Ingredients: 180g U.S. Dried Egg Whites (reconstituted) 300g Caster Sugar 6g Cream of Tartar Pinch of Salt 1 tsp. Lemon Zest Method: Meringue Cookies: Combine egg White, cream of tartar, and salt, beat the egg whites at slow speed until the foam throughout, add the sugar, and beat to soft peaks. Assembly Uncover skillet; spread meringue on top. Brown meringue using a kitchen torch, if desired.

Egg Allergies An average of two percent of the population under age five develops an egg allergy. However, most children outgrow their egg allergy by late childhood. Despite the allergenicity of foods such as eggs, experts do not encourage avoiding these foods when introducing solids to infants. According to the 2016 National Academies of Science, Engineering, & Medicine food allergy report , there may be “benefits of introducing allergenic foods in the first year of life to infants when a child is developmentally ready: around 6 months of age, and not before 4 months.” This is based on studies showing a possible decrease in the development of food allergies when food allergens are introduced at 4 to 6 months of age. This advice is consistent with recommendations from the American Academy of Pediatrics. Additional information on all food allergies and their symptoms is available at FARE-Food Allergy Research & Education and the National Institute of Allergy and Infectious Diseases .

Modern Eggs for the Modern Women Nature’s Original Functional Food Iron: Not Just for Pressing the Clothes High Quality Protein for Women’s Health Pregnancy and Infant Nutritional Needs Yes but, what about the cholesterol? Senior Wisdom Control Appetite to Control Weight

Egg Safety Egg Safety The egg is one of nature’s most nutritious, economical and versatile foods. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. With proper care and handling, the egg poses no greater risk than any other perishable food. The inside of the egg had once been considered almost sterile, but recently a bacterial organism, Salmonella enteritidis, has been found inside some eggs. How the contamination occurs is still unclear, but scientists are working to find a solution to the problem. Salmonella Only a very small number of eggs might contain Salmonella enteritidis. Even in areas where outbreaks have occurred, tested flocks show an average of only two to three infected eggs out of each 10,000 eggs produced. Conservative scientists liberally estimate that, across the U.S., only one out of every 20,000 eggs produced might contain the bacteria. The likelihood of your finding an infected egg is about 0.005% (five one-thousandths of a percent). At this rate, if you are an average consumer, you might encounter a contaminated egg once every 84 years. If an egg does contain the organism, the numbers in a freshly laid egg probably will be small and, if the eggs are promptly and properly refrigerated, will not multiply enough to cause illness in a healthy person. If an egg containing Salmonella has been kept refrigerated and someone who uses good hygiene practices serves it to you immediately after proper cooking, you will simply have a nutritious meal. If the egg has been improperly handled, though, you might experience the foodborne illness called salmonellosis. You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there is no need to take chances because cooking kills Salmonella. ⚠️ Other types of microorganisms could be deposited along with dirt on the outside of an egg. So, in the U.S., shell eggs are washed and sanitized to remove possible hazards. ⚠️ What is being done about Salmonella in eggs? The U.S. egg industry, the public health community and government agencies have been working diligently to deal with Salmonella enteritidis. Egg industry programs start by keeping breeder flocks free of Salmonella. Ongoing research is dedicated to discovering how Salmonella enteritidis gets into flocks and how it might be blocked. The industry also uses strict quality-control practices and sanitation procedures all through production, processing and preparation. This includes testing chicks to be sure they are free of Salmonella, bio-security (such as washing and sanitizing not only the eggs, but facilities, too) and other measures. To block Salmonella enteritidis from multiplying in the egg in the rare event it is present, eggs are held at cool temperatures following packing and throughout transportation. Important, too, are industry education programs which encourage food preparers to use safe food-handling practices. Along with state representatives, the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are developing new national standards with aim of reducing and eventually eliminating egg-related salmonellosis. The strategies will include a scientific, risk-based, farm-to-table plan covering production, processing, transport, storage, retail handling and delivery. The plan will also include education on the responsibilities of consumers, inspectors and food handlers at all levels. All animal protein foods — dairy products, eggs, meat, poultry and fish provide a ready supply of both food and moisture for bacterial growth. These foods are perishable and should receive refrigeration, sanitary handling and adequate cooking. Lack of attention to these details can make any food a "hazardous" food.

General Egg Production Questions Q: What determines whether an egg is white or brown? A: The breed of the chicken determines egg shell color. The color of a hen’s ear area is the color indicator, with a white or light spot meaning white eggs. Usually, white hens lay white eggs, and brown hens lay brown eggs. Brown chickens are usually larger and require more food to make an egg, which is why brown eggs may cost more than white eggs. Q: Are cage-free eggs safer than eggs from hens housed in cages? A: Research by leading animal welfare scientists, academic institutions, non-government organizations, egg suppliers, and restaurant/foodservice and food retail companies shows that housing system type does not influence egg quality. All eggs, regardless of how a hen is housed, are safe and regulated by a number of agencies. Q: How often does a hen lay an egg? A: It takes about 25 hours from ovulation until a hen lays an egg. The hen then begins forming another egg 30 minutes after it lays an egg. The average hen lays 286 eggs per year, according to USDA.

Refrigerated Liquid Egg Products Usage Foodservice and the commercial food processing industry. Availability Bulk tank trucks, totes, metal or plastic containers, polyethylene coated fiber or laminated foil and paper cartons and hermetically sealed polyethylene bags. Container size from small bags to cartons (8 oz to 5 lbs), intermediate size bag in boxes and pails (200 to 3,500 lbs) and larger drums and totes (20 to 40 lbs). Advantages Pasteurized, quick and easy to use. Processing Overview Shell eggs are washed, rinsed, sanitized, and candled, then broken, separated by automation, and monitored for quality and imperfections. Egg products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available. Standards of Indentity Whole eggs are a combination of pasteurized egg whites and egg yolks from the same production batch blended together in their entirety, in natural proportions. Egg products produced by combining egg whites and egg yolks from different production batches cannot be labeled as whole eggs. These products must be identified with an ingredient statement showing the contents of the product as egg whites and egg yolks. Examples of Added Ingredients Sugar or salt may be added to certain products. Refrigerated egg whites may have triethyl citrate added as a whipping aid. Storage/Handling After opening, liquid eggs should be kept refrigerated at 40º to 45ºF (4.4º to 7.2ºC) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately. Products Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix Products: Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix

Research Snapshot A 2008 study from Surrey University published in the European Journal of Nutrition provides evidence that increasing dietary cholesterol intake by eating two eggs a day does not increase total plasma cholesterol when accompanied by moderate weight loss. The study authors concluded that cholesterol-rich foods should not be excluded from dietary advice for weight loss. (1) A 2007 study of 9,500 people reported in Medical Science Monitor showed that eating one or two eggs a day did not increase the risk of heart disease or stroke among healthy adults. The study noted that eating eggs may actually be associated with a decrease in blood pressure. (2) A study presented at the Experimental Biology conference in 2007 showed that egg consumption contributed less than one percent of the risk for heart disease when other adjustable risk factors were taken into account. The researchers concluded that wide-sweeping recommendations to limit egg consumption may be misguided, particularly when eggs' nutritional contributions are considered. (3) In 2006, Nutrition Bulletin published a review of scientific studies from the past 30 years showing that eating eggs daily does not have a significant impact on blood cholesterol or heart disease risk. The authors noted several benefits of egg consumption – including the high-quality protein eggs provide – and argued that consumption of one to two eggs a day should be actively encouraged as part of a calorie-restricted weight-loss plan. (4) A six-week study conducted by researchers at the Yale Prevention Research Center in 2005 showed that adding two eggs a day to a healthful diet did not significantly increase blood cholesterol levels in young or middle-aged men and women with normal or even moderately elevated blood cholesterol levels. (5) A review of more than 25 studies that appeared in the Journal of the American College of Nutrition in 2000 showed that eating an egg a day isn't associated with increased risk of heart disease in healthy men and women, even after taking into account other aspects of their diet that may increase the risk for heart disease. (6) A 1999 Harvard University study that collected data from more than 100,000 men and women found no significant difference in heart disease risk between healthy adults who ate less than one egg a week and those who ate more than one egg a day, and that eating up to one egg a day is unlikely to have a significant overall impact on the risk of heart disease or stroke. (7) REFERENCES Harman Nicola L, Leeds, Anthony R, and Griffin, Bruce A. Increased dietary cholesterol does not increase plasma low density lipoprotein when accompanied by an energy-restricted diet and weight loss. European Journal of Nutrition.2008; 47:287-293 Qureshi A, et al. Regular egg consumption does not increase the risk of stroke or cardiovascular diseases. Medical Science Monitor. 2007; 13(1): CR1-8. Tran NL, et al. Balancing and communicating risks and benefits associated with egg consumption – a relative risk study. Presented at Experimental Biology 2007, Washington, D.C.6 Lee A and Griffin B. Dietary cholesterol, eggs and coronary heart disease risk in perspective. Nutrition Bulletin (British Nutrition Foundation). 2006; 31:21-27. Lee A and Griffin B. Dietary cholesterol, eggs and coronary heart disease risk in perspective. Nutrition Bulletin (British Nutrition Foundation). 2006; 31:21-27. Katz DL, et al. Egg consumption and endothelial function: a randomized controlled crossover trial. Int J Cardiol. 2005; 99:65-70. Kritchevsky S and Kritchvesky D. Egg consumption and coronary heart disease: an epidemiological overview. J Am Coll Nutr. 2000; 19(5): 549S-555S. Hu FB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999; 281:1387-94.